Kevin’s Thai-style coconut chicken soup is a flavor-packed comfort food.
A bowl of warm, creamy, and fragrant Thai coconut chicken soup is absolutely the most consoling food available. Inspired by classic Tom Kha Gai, Kevin’s Thai-Style Coconut Chicken Soup offers a distinctive, personal twist on otherwise standard tastes. Perfect harmony of savoury, sweet, sour, and spicy flavours this dish is loaded with succulent chicken, rich coconut milk, aromatic Thai spices, and a hint of heat.
This dish will become a favourite whether your taste in Thai cuisine is strong or you simply want a fast, simple, and flavourful homemade soup.
————
Here’s the recipe card in table format for easy reference:
Kevin’s Thai-Style Coconut Chicken Soup Recipe Card
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken Breast/Thighs | 2 (sliced thin) | Boneless, skinless |
| Coconut Milk | 1 can (14 oz) | Full-fat for a creamy texture |
| Chicken Broth | 3 cups | Can use vegetable broth as a substitute |
| Thai Red Curry Paste | 2 tbsp | Adjust for spice preference |
| Lemongrass Stalks | 2 | Sliced into rounds |
| Galangal (or Ginger) | 5-6 slices | Galangal preferred, but ginger works |
| Kaffir Lime Leaves | 4-5 | Torn to release aroma |
| Garlic Cloves | 3 (minced) | Fresh garlic is best |
| Shallots | 2 (sliced) | Enhances depth of flavor |
| Mushrooms | 1 cup | Oyster or straw mushrooms preferred |
| Carrots/Bell Peppers | 1 cup (optional) | Adds sweetness & color |
| Fish Sauce | 2 tbsp | Adds umami flavor |
| Lime Juice | 2 tbsp | Freshly squeezed |
| Palm Sugar | 1 tsp | Can substitute with brown sugar |
| Vegetable Oil | 1 tbsp | For sautéing |
| Cilantro | For garnish | Optional but recommended |
| Thai Chilies | 1-2 (sliced) | Optional, for extra heat |
Instructions
| Step | Instructions |
|---|---|
| 1 | Heat oil in a pot over medium heat. Sauté garlic, shallots, and red curry paste until fragrant (about 1 minute). |
| 2 | Pour in chicken broth and bring to a gentle simmer. |
| 3 | Add lemongrass, galangal, and kaffir lime leaves. Let flavors infuse for 5 minutes. |
| 4 | Add chicken slices and cook for 5-7 minutes until fully cooked. |
| 5 | Toss in mushrooms and optional vegetables. Simmer for another 3 minutes. |
| 6 | Pour in coconut milk and stir gently. |
| 7 | Add fish sauce, palm sugar, and lime juice. Simmer for 2-3 more minutes. |
| 8 | Remove lemongrass and kaffir lime leaves before serving. |
| 9 | Garnish with fresh cilantro and sliced Thai chilies. Serve hot. |
What Sets Kevin’s Thai Coconut Chicken Soup Unique
Kevin’s version adds further depth and richness by including Thai red curry paste, so producing a bolder, spicier, and more robust flavour profile unlike the classic Tom Kha Gai, a mild coconut soup. This makes Thai coconut soup and Thai curry perfect fusion, therefore offering you the finest of both worlds.
This is what distinguishes it:
✔ More depth of taste – Curry paste, lemongrass, and coconut milk taken together will provide this.
✔ Easy to make – Uses simple ingredients however still produces real Thai tastes.
✔ Rich & Creamy Texture – The ideal harmony between warmth from the broth and creaminess from coconut milk.
✔ Customisable Heat – Controlling the quantity of red curry paste and Thai chillies will help you to match the spice level to your liking.
–/-
Kevin’s Thai Coconut Chicken Soup’s Essential Ingredients
Lemongrass adds a fresh citrussy aroma among 1. Aromatics & Herbs.
Galangal, or ginger offers a somewhat citrussy, peppering dimension.
Kaffir Lime Leaves improve the scent with distinctive citrus undertones.
Essential for a rich, deep basis taste, garlic and shallots
Thai Red Curry Paste brings in heat and complexity from the curry and broths base.
Coconut milk produces a silky, creamy texture.
Forms the savoury soup foundation: Chicken Broth.
3. Protein & Vegetables – Cut chicken (boneless, skinless) into bite-sized bits.
Mushrooms provide an umami, earthy element.
Optional but improves colour and sweetness; carrots or bell peppers
Fish sauce adds umami depth and 4. Seasonings & Enhancements.
Lime juice offers a fresh, acidic counterpoint.
Balances acidity and spice with palace sugar, or brown sugar.
For garnish and additional heat, Fresh Cilantro & Thai Chillies.
——
Simple Guide for Creating Kevin’s Thai Coconut Chicken Soup
First Step: Get the Ingredients Ready
✔ Thinly cut the lemongrass into rounds.
✔ Peel and slice the galangal or ginger.
✔ To unleash their scent, tear the kaffir lime leaves.
✔ Slice the chicken thinly such that it makes bite-sized bits.
Second Step: Sauté the Curry Paste and Aromatics
In a large pot set over medium heat, warm 1 tablespoon of oil.
- Sauté garlic, shallots, and Thai red curry paste until fragrant—about one minute.
Third Build the Soup Base
- Pour into chicken broth and gently simmer.
Add kaffir lime leaves, galangal, and lemongrass. Give the flavours five minutes of infusion.
Fourth step: prepare the chicken and vegetables
Chicken pieces should be added and cooked for five to seven minutes.
Toss among mushrooms and optional vegetables and let them soften.
Step 5: Add the coconut milk and final seasoning
- Pour carefully the coconut milk.
To strike the ideal harmony of flavours, add fish sauce, palm sugar, and lime juice.
Not boiling; let the soup simmer for another 2–3 minutes.
Phase 6: Present and Savish
- Eliminate the lemongrass and kaffir lime leaves prior to presentation.
- Top with sliced Thai chillies and fresh cilantro.
- Present hot and savour either alone or with steamed jasmine rice.
–/-
Fresh lemongrasm, galangal, and kaffir lime leaves make all the difference in Pro Tips for the Best Thai Coconut Chicken Soup.
✔ Change the Spice Level – Red curry paste should be cut back if you want a milder soup.
✔ Don’t Overboil Coconut Milk – Simmer gently to avoid curdling of the milk.
✔ Taste & Adjust – Thai food is about balance; so, change the sugar, fish sauce, and lime juice to suit your taste.
Serving Ideas
Perfect for soaking up the great soup is steamed jasmine rice.
Crispy Thai Spring Rolls are a crunchy side dish that go especially nicely with the creamy soup.
Add freshness and contrast with Spicy Thai Papaya Salad (Som Tam).
–/-
Final Thoughts
Kevin makes bold, creamy, aromatic, and wonderfully delicious Thai-Style Coconut Chicken Soup. This simple recipe provides authentic Thai tastes to your own kitchen. This soup is sure to gratify whether your family supper calls for it or you simply want a warm meal.
–/-
FAQ: Kevin’s Thai-Style Coconut Chicken Soup
1. Can I make this soup vegetarian?
Yes! Substitute the chicken with tofu or extra mushrooms, and use vegetable broth instead of chicken broth. Replace fish sauce with soy sauce or tamari for a plant-based option.
2. What’s the difference between galangal and ginger?
Galangal has a sharper, citrusy, and piney flavor, while ginger is spicier and milder. If you can’t find galangal, ginger works as a good substitute.
3. Can I use green or yellow curry paste instead of red?
Yes! Green curry paste will give it a fresher, spicier taste, while yellow curry paste adds a milder, turmeric-infused flavor.
4. Why shouldn’t I boil the coconut milk?
Boiling coconut milk can cause it to separate and curdle. Always simmer gently to maintain a smooth, creamy texture.
5. How can I make this soup spicier?
Increase the red curry paste, add Thai bird’s eye chilies, or mix in a dash of chili oil or sriracha.
6. Can I make this soup ahead of time?
Yes! Store it in an airtight container in the fridge for up to 3 days. The flavors develop even more over time!
7. Can I freeze this soup?
It’s not recommended to freeze coconut-based soups as the texture may change. However, you can freeze the broth before adding the coconut milk.
